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Vegan Strawberry Tiramisu Brownies Recipe

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★★★★★

4.8 from 129 reviews

These Vegan Strawberry Tiramisu Brownies are a delightful fusion of rich, fudgy chocolate brownies layered with delicate ladyfingers soaked in strawberry jam and topped with a creamy dairy-free mascarpone-style topping. Enhanced with the fruity tartness of freeze-dried strawberries and a subtle pink hue, this unique dessert is perfect for those seeking an indulgent vegan treat with a twist on classic tiramisu flavors.

Ingredients

Scale

Brownie Batter

  • 60g cocoa powder
  • 180g all purpose/plain flour
  • 170g dairy-free dark chocolate
  • 110g dairy-free block butter
  • 120ml aquafaba (chickpea brine)
  • 280g caster sugar
  • 4 tablespoons strawberry jam (e.g., St Dalfour)
  • 1 teaspoon baking powder

Ladyfingers

  • 90ml aquafaba (chickpea brine)
  • 6g cream of tartar
  • 90g caster sugar (divided: 60g and 30g)
  • 30ml sunflower oil
  • 10g dairy-free plain/strawberry/vanilla yogurt
  • 40g coconut cream
  • 1 teaspoon vanilla extract
  • 150g all purpose/plain flour
  • 100g freeze dried strawberries

Mascarpone-Style Cream

  • 120g plain/vanilla dairy-free yogurt
  • 120g caster sugar
  • 170g dairy-free butter (melted)
  • 350g silken tofu
  • Small drop of pink food gel or natural pink color/powder
  • 1 teaspoon vanilla bean paste or seeds from 1 vanilla pod (or vanilla extract)

Additional

  • Extra strawberry jam for dipping ladyfingers
  • Freeze dried strawberries (for dusting)

Instructions

  1. Prepare Brownie Batter: Preheat the oven to 180℃ fan and line an 8 x 8 inch square loose base tin with greaseproof paper, allowing it to hang over the edges for easy removal. Sift cocoa powder and 180g flour together in a medium bowl. Melt dairy-free chocolate and butter together using a bain-marie on medium heat, stirring until smooth, then allow to cool slightly.
  2. Whip Aquafaba: In a medium mixing bowl, whip 120ml aquafaba with 280g caster sugar on high speed for about 5 minutes until thick and glossy with ribboning consistency. Use a stand mixer with balloon whisk or electric hand whisk.
  3. Combine Mixtures: Gently fold the melted chocolate and butter mixture into the whipped aquafaba, taking care to keep as much air as possible. Then sift in the flour and cocoa powder blend and fold to create a rich, thick brownie batter.
  4. Bake Brownies: Pour batter into the lined tin, level with an offset spatula, spoon strawberry jam on top and swirl gently with a toothpick. Bake in the middle rack for 30-35 minutes; for fudgier brownies, reduce baking time by 5 minutes. Cool completely in the tin on a wire rack.
  5. Prepare Ladyfingers: Line a baking tray with greaseproof paper. Whisk 90ml aquafaba with cream of tartar on medium-high speed until soft peaks form, then gradually add 60g caster sugar while continuing to whip until stiff peaks form. In another bowl, mix sunflower oil, yogurt, coconut cream, vanilla, and remaining 30g caster sugar. Fold meringue into the yogurt mixture in 2-3 stages gently.
  6. Add Dry Ingredients and Bake Ladyfingers: Sift baking powder and 150g flour into the wet mixture, gently fold until no dry ingredients remain. Fold in freeze-dried strawberries. Spoon mixture into a piping bag fitted with a large round tip and pipe ~4 inch by 1.5 inch strips spaced apart on the tray. Bake at 180℃ fan for about 15 minutes until edges turn golden. Cool fully on tray then on wire rack.
  7. Layer Ladyfingers: Dip each cooled ladyfinger lightly in strawberry jam on each side, avoiding soaking to prevent mushiness. Arrange dipped ladyfingers evenly over the cooled brownie in the tin.
  8. Make Mascarpone-Style Cream: Blend dairy-free yogurt, caster sugar, melted dairy-free butter, silken tofu, pink food gel, and vanilla bean paste in a high-speed blender until super smooth, scraping down sides as needed.
  9. Top and Chill: Pour the smooth cream evenly over the ladyfinger layer, spreading with an offset spatula to the edges. Tap the tin gently to remove air bubbles. Refrigerate overnight to allow the cream to firm up.
  10. Serve: Once chilled and firm, score the edges of the tin to loosen. Dust the top with fine freeze-dried strawberry powder. Push the brownie slab out using the tin’s push base onto a cutting board. Cut into squares, cleaning the knife between cuts for tidy pieces. Serve and enjoy!

Notes

  • Keeping the baked brownie in the tin while cooling helps retain moisture and chewy texture.
  • Use fresh or natural pink coloring for subtle aesthetics in the cream.
  • Ladyfingers are best used the day they are made or the next day to maintain crispness.
  • If you prefer fudgier brownies, reduce baking time by 5 minutes.
  • Ensure gentle folding when combining mixtures to keep as much air in the batter for light texture.
  • When dipping ladyfingers in jam, do quick dips only to avoid sogginess.

Keywords: vegan brownies, strawberry tiramisu, dairy-free dessert, vegan dessert, chocolate brownies, layered dessert, aquafaba meringue, vegan tiramisu, gluten free option possible

Find it online: https://lucabites.com/vegan-strawberry-tiramisu-brownies-recipe/